Farmer Brothers Coffee views environmental preservation as a part of our corporate responsibility and sustainability model: Social, Environmental, and Economic Development (SEED).
Our Portland facility is the first roastery in the Northwest to achieve LEED® Silver certification for meeting the highest green building and performance standards. Additionally, we are committed to energy, water, and waste reduction across our system.
By installing Regenerative Thermal Oxidizers (RTO) at our Portland roastery one of our three roasteries, we have reduced our natural gas usage at that site by nearly 60%. Additionally, all lighting throughout this facility is set on motion sensors and thanks to just-in-time manufacturing, our machines are only in operation (and using energy) when they need to be. Additionally, across our system, we are replacing inefficient bulbs with more efficient ones and exploring correct harmonic power requirements to reduce harmonics pollution and other wasted energy losses. Our Portland facility has been awarded membership into the Environmental Protection Agency Green Power Leadership Club as a result of our energy reduction efforts at this facility in the Pacific Northwest. As part of our partnership approach, we also work with our clients to partner in ways to take steps to reduce their energy bills.
In our long-haul fleet, we have added trailer skirts that reduce drag and improve gas mileage. Under the hood of every tractor, you’ll find a Certified Clean Idle engine that virtually eliminates carbon exhaust. And to make truck idling a thing of the past, we’ve also installed hybrid electric-diesel Auxiliary Power Units (APUs) for our trucks’ sleeper berths, so drivers can get a good night’s rest without running their engines.
In on-site recycling and composting programs, we recycle paper, corrugated, glass, metal, food and coffee waste. Additionally, we work with local recycling programs and partners in order to find second uses for our burlap bags and other raw material containers. It’s our goal to ultimately become a zero-waste-to-landfill company.
At one of our three roasteries, we have been able to reduce water usage by 15% through specific process changes in our operations. And, in another roastery, our wastewater is collected and redistributed to our native plants and landscaping onsite and routed away from local streams and waterways.
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